This is terrible news.
A recent study conducted in Sweden explored the impact of milk consumption on cardiometabolic proteins, which help gauge the risk of heart disease. The research, led by Dr. Karl Michaëlsson of Uppsala University, involved 100,000 participants from two long-term cohort studies: the Swedish Mammography Cohort (SMC) and the Cohort of Swedish Men (COSM). Researchers tracked participants’ diets, lifestyle choices, and health outcomes, with a focus on how both fermented and non-fermented milk influenced the risk of heart disease.
The study’s results revealed that drinking higher amounts of non-fermented (regular) milk was linked to an increased risk of ischemic heart disease and heart attacks in women, especially when they consumed more than 300 milliliters daily. In contrast, no such risk was associated with fermented milk products, such as yogurt or sour milk. These fermented products appeared to have no adverse effects on heart disease risk for either men or women, suggesting that the type of milk consumed could influence heart health.
Women who drank more than four glasses of non-fermented milk daily faced a 21% greater risk of ischemic heart disease compared to those who consumed less. This risk was not observed in men. The study also analyzed protein biomarkers in participants’ blood and found that high intake of non-fermented milk led to higher levels of angiotensin-converting enzyme 2 (ACE-2) and lower levels of fibroblast growth factor 21 (FGF21), both of which are linked to an elevated heart disease risk.
Experts believe that gender differences in how milk is metabolized could explain why women are more affected by non-fermented milk. Dr. Cheng-Han Chen, a cardiologist, suggested that sex-specific metabolic processes might contribute to greater oxidative stress and inflammation in women, thus increasing their heart disease risk. On the other hand, fermented milk may offer protective benefits due to its positive effects on the gut microbiome, which is associated with better heart health.
In conclusion, while milk offers nutritional benefits like vitamin D and protein, the study highlights concerns about its role in heart disease. The findings point to fermented milk products as a potentially safer option for heart health, potentially influencing future dietary guidelines.
Discussion about this post